500g skinless, boneless chicken thigh fillets

4 tbsp gluten free plain flour

2 eggs, beaten

140g gluten free breadcrumbs

75g lactose free butter

For the dip

1 tbsp garlic infused oil

200g lactose free double cream

½ small bunch curly parsley, finely chopped

To serve

mixed leaf (optional), to serve

skinny fries (optional), to serve

Serves - 4


Heat oven to 220C/200C fan/gas 7. Place the chicken thigh fillets between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Cut the chicken into bite-sized pieces.

Put the gluten free flour, eggs and gluten free breadcrumbs on 3 separate plates. Season the gluten free flour, then toss the chicken pieces in it to coat, followed by the egg and finishing with a coating of gluten free breadcrumbs.

Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.

To make the dip simple mix all the dip ingredients together and set aside.

Serve the sauce in a small pot on the side, to dip into, sprinkle the remaining parsley over the sauce, and serve with salad leaves and skinny fries, if you like.

Recipe adapted from: Good Food
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